Indonesia has many kind of tubers that did not use optimally such as water yam (Dioscorea alata). Water yam can potentially developed into a product such as french fries. However, the problem of water yam has a less crispiness texture and has a colour distortion caused by browning process. The aims of this research was to determine the effect of calcium chloride concentrations (CaCl2) and blanching time on the chemical, physical, and organoleptic characteristics of water yam (Dioscorea alata) fries. The research used a Randomized Block Design (RDB) with 2 factors that were concentration of calcium chloride (CaCl2) (0, 1, and 2%) and blanching time (3, 6, and 9 minutes). Data were analyzed using ANOVA, followed by LSD with significant level 5%. The determination of the best treatment using multiple attribute Zeleny. The best treatment was concentration of calcium chloride (CaCl2) 2% and theblanching time of 6 minutes with water content 40.76%; starch 26.14%; fat 19.62%; protein 2.78%; ash 1.09%; texture 5.97 N; lightness (L *) 63.7; redness (a *) 1.34; yellowness (b *) 15.41; the value of the organoleptic taste 2.77; aroma 3.5; color 3.43; texture 2.93; and appearance of 3.17